Grandma’s Dilly Beans (Pickled Green Beans)

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I am not a breakfast fan, but I am a brunch fan. There is something to be said about a relaxing Sunday with a nice Bloody Mary (or Maria if you are me). The classic garlicky and spicy pickled green beans is the quintessential stirring stick of a bloody Mary. And best of all, to achieve this classic dilly bean, you just need is some basic canning equipment and patience.

Grandma's Dilly Beans (Pickled Green Beans)

Dilly Beans (Pickled Green Beans)

  • About 3 lbs of green beans, washed and cut to jar length (~3 1/8″ to 3 1/4″)
  • 6 whole, peeled, garlic cloves (the bigger the better)
  • 6 heads of dill (the bigger the better)
  • 1 1/2 Tbsp red pepper flakes (divided)
  • 1/3 cup of kosher salt (make sure it is pure and doesn’t have anti-caking agents)
  • 4 cups of water
  • 4 cups of white vinegar
  • 6 wide mouth pint jars (cleaned, sterilized)
  • 6 wide mouth lids (simmered in boiling water)
  • 6 wide mouth rings

Instructions

  1. Wash and snip the green beans. Grandma's Dilly Beans (Pickled Green Beans)
  2. Cut beans to jar length. (I love these so much that I put two marks on my cutting board for easy measuring!)Grandma's Dilly Beans (Pickled Green Beans)
  3. At the bottom of the jars place the 1/4 Tbsp of red pepper flake, 1 garlic clove (or 2 if they are small) and dill.
  4. Stuff jars as tightly as possible with beans. Grandma's Dilly Beans (Pickled Green Beans)
  5. In a sauce pan boil water, salt and vinegar.
  6. Pour water vinegar mixture over beans in jar leaving enough space for head room. (see canner recipe/instructions for details).
  7. Place the simmering lids on jars and put rings on only hand tight.
  8. Can according to your canner directions. I use a water bath method for these because they are acidic.

The Perfect Bloody Mary (or Maria)

  • 1 1/4 shots of potato vodka or silver tequila (optional)
  • 1 tsp horseradish
  • 1 tsp coconut aminos
  • 1 tsp vinegar hot sauce (like Tabasco)
  • 1 small can low sodium V-8 (or homemade tomato juice)
  • 1/4 lime, juiced
  • 1 strip of peppered bacon, cooked
  • 2 dilly beans
  • other assorted pickled goodness

Instructions

  1. In an half high ball glass, place 2-3 cubes of ice and mix horseradish, tomato juice and coconut amino.
  2. Stir in vodka or tequila, if using.
  3. Finish with lime and hot sauce.
  4. Garnish with dilly beans, bacon and other assorted pickled goodness.
  5. Drink, enjoy, repeat.

As a note about the vodka or tequila. I like to plan ahead and put a sliced fresh jalapeno in the spirit of choice for 2-3 days to naturally flavor the liquor. It makes a huge difference! If this step is too much, consider adding these awesome pickled jalapenos to your drink during the mixing stage!

Grandma's Dilly Beans (Pickled Green Beans)

Ingredients

  • About 3 lbs of green beans, washed and cut to jar length (~3 1/8″ to 3 1/4″)
  • 6 whole, peeled, garlic cloves (the bigger the better)
  • 6 heads of dill (the bigger the better)
  • 1 1/2 Tbsp red pepper flakes (divided)
  • 1/3 cup of kosher salt (make sure it is pure and doesn’t have anti-caking agents)
  • 4 cups of water
  • 4 cups of white vinegar
  • 6 wide mouth pint jars (cleaned, sterilized)
  • 6 wide mouth lids (simmered in boiling water)
  • 6 wide mouth rings

Instructions

  1. Wash and snip the green beans.
  2. Cut beans to jar length. (I love these so much that I put two marks on my cutting board for easy measuring!)
  3. At the bottom of the jars place the 1/4 Tbsp of red pepper flake, 1 garlic clove (or 2 if they are small) and dill.
  4. Stuff jars as tightly as possible with beans.
  5. In a sauce pan boil water, salt and vinegar.
  6. Pour water vinegar mixture over beans in jar leaving enough space for head room. (see canner recipe/instructions for details).
  7. Place the simmering lids on jars and put rings on only hand tight.
  8. Can according to your canner directions. I use a water bath method for these because they are acidic.
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http://ohsnapletseat.com/2017/09/10/grandmas-dilly-beans-pickled-green-beans/

  • author's avatar

    By: Jaclyn P

    Jaclyn fell in love with trying new foods when she was traveling in college. She is a total foodie that borrows from her adventures (and her mom!) to develop dishes with huge flavor from seasonal, organic and local products. Read more…

  • author's avatar

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